Chapli Kebab

Chapli kabab are thin ground beef patties made with aromatics and spices. Unlike your usual grilled kebabs, Chapli Kabab are fried so they’re browned on the outside and soft and tender on the inside.

Ingredients

3 tbsp coriander seeds
1 tbsp cumin seeds
3 tbsp (25 g) Gram flour (besan)
1 lb (454 g) ground beef, 20% fat – not lean
50 g Red Onion, very finely chopped – may use pulse function of food processor for
this
30 g Spring Onion, both white & green parts, finely chopped
15 g Big Green Chili, finely chopped (can use less to curb the spice)
3-4 Garlic Cloves, finely chopped
12g Young Ginger, finely chopped
2 g Fresh Coriander Leaves, finely chopped
1 tsp Red Chili Flakes, plus more to taste
1/4 tsp Red Chili Powder
1/4 tsp Ground Black Pepper
1 1⁄2 tsp Fine Sea Salt, or to taste
1 Egg, beaten / whisked
70-100 g Roma tomato, deseeded and finely diced – discard pulp/juices
1 tbsp neutral oil, for frying

Needed kitchenware

Item A
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Instructions

Heat a small to medium skillet over medium-low heat. Add the coriander seeds, cumin seeds. Toast while stirring the skillet often, for 3 minutes at least. The seeds will deepen in colour and become highly aromatic. Remove from heat and transfer to a spice grinder (or mortar and pestle)

In the same skillet over medium heat, add the chickpea flour. Toast until it deepens in colour and smells toasty (~4-5 minutes). Turn off the heat and let it cool.

In a medium bowl, add the ground beef along with the remaining ingredients (ground coriander mixture, toasted corn flour, red onion, green onion, green chili pepper, cilantro, garlic, ginger, red chili flakes, red chili powder, black pepper, salt, egg, and tomatoes

Using your hands knead for 3-4 minutes, until you begin to see a lacy, stringy texture (resha) of the meat. The mixture should be homogenous instead of crumbly. Cover and set aside or refrigerate for up to 24 hours.

Heat a cast iron skillet over high heat. Add enough oil to generously cover the bottom of the skillet.

To test a piece for taste, place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired.

Using oiled hands, take around 1/4 cup heaped (~90g) of the meat and form into a hearty round shape.

Use your hands to shape the patties until they’re 4.5 inches in diameter and no more than 1/3-inch/3⁄4-cm thick. Place on a hot pan.

Use a spoon or small spatula to flatten and spread (uneven sides add character!). Fry for 1 1⁄2 to 2 minutes on each side, using your spatula or a spoon to push oil on top of the kebab. Do not overcook. You want it crispy and charred on the outside and just cooked on the inside. (Internal temp 160°F/71°C) Flip over by lifting the kabab using a large spatula and small spatula to hold it in place.

10.

Transfer to a paper towel-lined plate. If the mixture is not binding well enough, add 1 tbsp of gram flour. Fry remaining kababs, replacing the oil if it starts to darken.

11.

Garnish with a sprinkle of ground toasted coriander and fresh cilantro. Serve immediately with mint raita and lemon on the side.

12.

Tip

Overcooking = crumbly, tough, dry kabab. What makes restaurant Chapli kabab so soft and bendy? A shorter frying time and a good amount of fat! So, once the exterior is nice and crusty and interior is just cooked, remove from heat. As soon as it’s overcooked, there goes the softness. . Flat & thin : Chapli Kabab aren’t thick, stubby hamburger patties. Try to get them thin (~1/3 inch), and if they start to shrink or puff up while cooking, flatten them with the back of a spoon or spatula. Don’t worry about making them perfectly round. Rough edges add character!

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef